Patricia Koyich’s Bread pudding with Ham, leeks and cheese

Yield: Serves 6 to 8

Ingredients

2 Tbs unsalted butter (plus a little more to coat the baking dish)

1 bunch of leeks (4 to 6), white and pale green parts only, halved lengthwise. Cut into ½ cm thick half-moons and rinse well (about 3 heaping cups)

1 tsp salt

¼ tsp freshly ground pepper

4 cups (1 L) milk

8 slices of brioche 0.5 cm thick

170 g of thinly sliced ham

2 Tbs thyme leaves

115 g grated fontina cheese2. Whisk together eggs and milk. Whisk in the slat and pepper. Set batter aside.

Preparation

  1. Preheat the oven to 325° F. Butter a 9 x 13” casserole dish. Heat the butter in a medium skillet over medium heat. Cook the leeks, covered until softened (about 5 min) transfer to a small bowl.
  2. Whisk together eggs and milk. Whisk in the slat and pepper. Set batter aside.
  3. Layer the bread, ham, leeks, thyme and cheese “shingle style” in the buttered dish. Pour batter over top press gently so bread absorbs the liquid.
  4. Bake until puffed and golden brown approx. 1 hour, slice and serve.

Note: Assembly of this dish can be done the day before, just cover and refrigerate. Add batter and bake the next day.

https://culinairemagazine.ca/patricia-koyich-s-bread-pudding-with-ham-leeks-and-cheese/

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